Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling-Reference-Cited by-同舟云学术

Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling

Published:2022-04-05 Issue:1 Volume:25 Page:748-763
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Wang Qiuyu¹,Zhang Haifeng¹²,Zhu Wenzheng¹²,Li Chunmei¹²,Xu Yan¹²,Ding Xiangli¹²,Zhou Xiaoyan¹²

Affiliation:

1. Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China

2. Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China

Funder

National Natural Science Foundation of China

Sichuan Cuisine School

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2060252

Reference62 articles.

1. Effect of pre‐emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced‐fat filling in steamed buns

2. The effects of different additives on the physical properties of dumpling wrapper